Chicken Marsala is one of the most popular chicken dinners in the USA.
I certainly served a lot of it while working as a waitress in Bayonne, NJ. That was where I learned how to make delicious Chicken Marsala in a snap. I loved it, my whole family loved it, life was good:)
When I found out I was gluten intolerant, I feared my Chicken Marsala will never be the same if made with gluten-free flour. And it was. Not good, that is!:(
I didn’t know anything about gluten-free flours then though.
Now, I know.
Any starchy type of gluten-free flour will do to make good Gluten-Free CHICKEN MARSALA: white rice flour, brown rice flour, arrowroot flour, tapioca flour or even good ol’ corn starch!
There is an ongoing controversy associated with Chicken Marsala: to pound the chicken, or NOT to pound the chicken…
I go with: don’t bother. It’s not chicken cutlets. Save yourself some work. It will be just as good!
Now, mushrooms! I love ’em! My husband hates them!
The way I look at it: you have to love mushrooms to love Chicken Marsala. Right? I mean, it does make sense. Doesn’t it?
My husband loves Chicken Marsala! Gluten-Free on not. He can’t tell the difference anyway!:) He will push all the mushrooms to the side and eat every bit of his Chicken Marsala!
Since he doesn’t eat mushrooms, he doesn’t care what they are.
I LOVE mushrooms! I PREFER cremini or porcini mushrooms, but I have made Chicken Marsala with white button mushrooms and it was just fine!
Flour, chicken, mushrooms. We’ve got those covered.
Now, we need something to marry all the flavors! What could it be???
Marsala cooking wine is a must!
I have tried red wine in this recipe and was not a fan. Sherry white wine makes a pretty decent Chicken Marsala, but if you are in a mood for the real deal, you must use Marsala wine!
Here is an example of Gluten-Free Chicken Marsala made with red wine:
Obvious visual difference: the color. The chicken and the gravy is much darker. The flavor is much darker as well. I mean deeper…:) Almost nutty flavor. It was still good, but like I said before, I was not a fan of using red wine.
I prefer my Gluten-Free Chicken Marsala in light sauce. I like to finish the sauce with some butter for silky look and flavor, as well as some parsley, to freshen it up.
I usually serve my Gluten-Free Chicken Marsala with simple mashed potatoes and sautéed green beans or asparagus.
Nobody EVER knows it’s gluten-free. Nobody.
Eat Well, Spend Wisely!
- 2 skinless, boneless, chicken breasts, sliced in half lengthwise to make 4 cutlets
- Kosher salt and freshly ground black pepper to season chicken
- 1/2 cup white rice flour, seasoned with salt and pepper, for dredging
- 1/4 cup olive oil
- 2 cups cremini, porcini or white button mushrooms, sliced
- 1/2 cup Marsala cooking wine
- 1/2 cup chicken stock
- 4 tbsp unsalted butter
- 1/4 cup chopped flat-leaf parsley
- Season chicken with salt and pepper.
- Coat with flour.
- Heat oil over medium-high heat in a large skillet. Brown chicken on both sides. Remove chicken to a plate.
- Lower the heat to medium and add mushrooms to the drippings in the pan. Add 2 tbsp of butter. Saute until they are nicely browned and their moisture has evaporated. Season with salt and pepper.
- Pour the Marsala wine in the pan over mushrooms and cook out the alcohol for 2 minutes.
- Add chicken stock and simmer for a minute to reduce the sauce slightly.
- Return the chicken to the pan. Top with the remaining 2 tbsp of butter.
- Cover and simmer gently for a few minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.